Lifetime Nutrition And Wellness! Quiz Questions
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A healthy life is what most of us aspire to achieve, and this is done through nutrition and exercises. There are a lot of technological advancements, and some are a threat to one’s health. Below are lifetime nutrition and wellness quiz designed to help you review all that we have covered in the nutrition class. Take it up and see just how much you recall.
Questions and Answers
- 1.
Dull knives are more likely to cause cuts than sharp ones.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Dull knives are more likely to cause cuts than sharp ones because when a knife is dull, it requires more force to cut through an object. This increased force can cause the knife to slip or slide off the surface, leading to accidental cuts. On the other hand, sharp knives require less force and provide better control, reducing the risk of cuts. Therefore, it is true that dull knives are more likely to cause cuts.Rate this question:
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- 2.
A food borne illness can usually be detected from appearance or smell.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
A food borne illness cannot usually be detected from appearance or smell alone. Many food borne illnesses do not have any visible signs or distinct smells. It is important to rely on proper food handling and cooking techniques, as well as following food safety guidelines, to prevent the occurrence of food borne illnesses.Rate this question:
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- 3.
The abbreviation for tablespoon is tbs.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
The abbreviation for tablespoon is "tbsp," not "tbs."Rate this question:
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- 4.
It is okay to microwave foods with an unbroken outerskin.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Microwaving foods with an unbroken outerskin is not always okay. While it may be safe to microwave certain foods with an unbroken outerskin, such as fruits or vegetables, there are other foods that should not be microwaved with an unbroken outerskin. For example, microwaving eggs with their shells intact can cause them to explode. Therefore, it is important to consider the specific food item before microwaving it with an unbroken outerskin.Rate this question:
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- 5.
Brown sugar should be packed into a measuring cup so that itremoves all air pockets and it is easier to remove.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
Brown sugar should be packed into a measuring cup because it is a moist and sticky ingredient. Packing it helps to remove any air pockets and ensures that the measurement is accurate. Additionally, packing the brown sugar makes it easier to remove from the measuring cup without leaving any behind. Therefore, the statement is true.Rate this question:
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- 6.
One piece of equipment to make pastries light and fluffy is a pastry scraper.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
A pastry scraper is not used to make pastries light and fluffy. It is primarily used for cutting and scraping dough, as well as cleaning work surfaces. Other equipment, such as a whisk or mixer, is typically used to incorporate air into the pastry dough, resulting in a light and fluffy texture. Therefore, the statement is false.Rate this question:
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- 7.
Pan handles should be turned over the counter tops when cooking on the stove.
- A.
True
- B.
False
Correct Answer
B. FalseExplanation
Pan handles should not be turned over the counter tops when cooking on the stove because it can pose a safety hazard. When the handles are turned towards the inside of the stove, there is a risk of accidentally bumping into them and causing the pan to tip over, spilling hot food or liquids. It is recommended to always keep the pan handles turned towards the back or sides of the stove to prevent accidents and ensure a safe cooking environment.Rate this question:
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- 8.
The serrated edges on the bread knife are to help make a clean cut without flattening the bread.
- A.
True
- B.
False
Correct Answer
A. TrueExplanation
The serrated edges on a bread knife are designed to grip and cut through the crust of bread without crushing or flattening it. The sharp points on the serrations help to penetrate the bread's crust, while the valleys between the serrations prevent the knife from pushing down on the bread and squishing it. This allows for a clean and neat cut, maintaining the shape and texture of the bread. Therefore, the statement is true.Rate this question:
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- 9.
Which of the following can you use to put out a grease fire?
- A.
Baking powder
- B.
Baking soda
- C.
Flour
- D.
Brown sugar
Correct Answer
B. Baking sodaExplanation
Baking soda can be used to put out a grease fire because it is a non-flammable substance that releases carbon dioxide when heated. When sprinkled onto a grease fire, baking soda releases carbon dioxide gas, which helps to smother the flames by displacing oxygen. This effectively extinguishes the fire. Baking powder, flour, and brown sugar are not suitable for putting out grease fires as they can actually fuel the fire and make it worse.Rate this question:
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- 10.
What should you do to a 1st degree burn?
- A.
Wrap it in a wet paper towel
- B.
Apply ointment
- C.
Apply a dry band-aid
- D.
Run burned area under cold water
Correct Answer
D. Run burned area under cold waterExplanation
To treat a 1st degree burn, it is recommended to run the burned area under cold water. This helps to cool down the burn and reduce the pain and swelling. Cold water helps to constrict blood vessels and prevent further damage to the skin. It is important to avoid using ice or very cold water as it can cause further injury. Applying ointment or wrapping the burn in a wet paper towel may not be as effective in providing immediate relief and cooling down the burn. Applying a dry band-aid is not necessary for a 1st degree burn.Rate this question:
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- 11.
What is the maneuver performed for a choking victim?
- A.
CPR
- B.
Heimlich
- C.
Cardiac arrest
- D.
Obstruction removal
Correct Answer
B. HeimlichExplanation
The maneuver performed for a choking victim is called the Heimlich maneuver. This technique involves applying pressure to the abdomen in order to forcefully expel any obstruction from the airway. It is a first aid procedure used to clear the airway of a person who is choking and unable to breathe. CPR, cardiac arrest, and obstruction removal are not specific techniques for a choking victim, making Heimlich the correct answer.Rate this question:
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- 12.
How long should you wash your hands to be sure that all bacteria is removed?
- A.
5 seconds
- B.
15-20 seconds
- C.
50 seconds
- D.
60-120 seconds
Correct Answer
B. 15-20 secondsExplanation
To ensure that all bacteria is removed from your hands, it is recommended to wash your hands for at least 15-20 seconds. This duration allows enough time for the soap and water to effectively break down and remove any bacteria present on your hands. Washing for a shorter duration may not be sufficient to eliminate all bacteria, while washing for longer durations may not provide any additional benefits in terms of bacteria removal.Rate this question:
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- 13.
Which of the following does NOT belong? When washing your hands you shold...
- A.
Scrub your wrists
- B.
Use luke-warm water
- C.
Remove dirt from under the nails
- D.
Use your towel to turn off the faucet
Correct Answer
B. Use luke-warm waterExplanation
Using lukewarm water is the only option that does not belong because the other three options are all necessary steps for proper handwashing. Scrubbing the wrists, removing dirt from under the nails, and using a towel to turn off the faucet are all important for thorough hand hygiene. However, the temperature of the water does not affect the effectiveness of handwashing, so using lukewarm water is not necessary.Rate this question:
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- 14.
________________ occurs when harmful bacteria is transferred from one food to another?
- A.
Food borne illness
- B.
Cross contamination
- C.
Staphyloccus
- D.
Contamination
Correct Answer
B. Cross contaminationExplanation
Cross contamination occurs when harmful bacteria is transferred from one food to another. This can happen through direct contact between raw and cooked foods, or through contact with surfaces, utensils, or hands that have been contaminated with bacteria. It is a common cause of foodborne illness and can lead to the spread of pathogens, such as Salmonella or E. coli, which can cause serious health problems if consumed. Proper food handling and hygiene practices, such as separating raw and cooked foods, cleaning and sanitizing surfaces, and washing hands regularly, can help prevent cross contamination.Rate this question:
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- 15.
The foodborne illness comes from undercooked ground beef, fecal matter, and infected soil?
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Staphylococci
Correct Answer
A. E-ColiExplanation
E-Coli is a foodborne illness that can be caused by consuming undercooked ground beef, fecal matter, and contaminated soil. E-Coli bacteria can contaminate ground beef during the butchering process if the intestines are punctured, allowing fecal matter to come into contact with the meat. Additionally, if the soil used to grow vegetables or fruits is contaminated with E-Coli, consuming these raw or undercooked can also lead to infection. Therefore, E-Coli is the correct answer in this case.Rate this question:
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- 16.
This foodborne illness could potentially come from a waitress having a bowel movement, not washing her hands, and then serving your food. A symptom is jaundice.
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Stapylococci
Correct Answer
B. Hepatitis AExplanation
Hepatitis A is a foodborne illness that can be transmitted through the fecal-oral route. It is caused by the hepatitis A virus, which can contaminate food or water when an infected person does not properly wash their hands after using the restroom. If a waitress with hepatitis A has a bowel movement, does not wash her hands, and then serves food, the virus can be transferred to the food and subsequently to the person consuming it. Jaundice is a common symptom of hepatitis A, characterized by yellowing of the skin and eyes.Rate this question:
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- 17.
This foodborne illness comes from raw poultry and raw eggs.
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Staphylococci
Correct Answer
C. SalmonellaExplanation
Salmonella is a foodborne illness that can be contracted from consuming raw poultry and raw eggs. It is caused by the bacteria Salmonella, which can contaminate these food sources. Consuming these contaminated foods can lead to symptoms such as diarrhea, abdominal pain, fever, and vomiting. Therefore, Salmonella is the correct answer for this question.Rate this question:
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- 18.
This foodborne illness is found on human skin and in the nose & throat, and is passes by not washing hands.
- A.
E-Coli
- B.
Hepatitis A
- C.
Salmonella
- D.
Staphylococci
Correct Answer
D. StaphylococciExplanation
Staphylococci is the correct answer because this foodborne illness is commonly found on human skin and in the nose and throat. It can be passed onto food if proper hand hygiene is not practiced, such as not washing hands before handling food. Staphylococci can cause food poisoning when the contaminated food is consumed.Rate this question:
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- 19.
What is the temperature range of the danger zone?
- A.
223-135
- B.
40-140
- C.
50-160
- D.
30-130
Correct Answer
B. 40-140Explanation
The danger zone refers to the temperature range in which bacteria can grow rapidly in food, increasing the risk of foodborne illness. The correct answer is 40-140 degrees Fahrenheit. Temperatures below 40 degrees Fahrenheit slow down bacterial growth, while temperatures above 140 degrees Fahrenheit kill most bacteria. Therefore, keeping food out of this temperature range is crucial for food safety.Rate this question:
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- 20.
Which of the following is an improper way to thaw frozen food?
- A.
In the refrigerator
- B.
In a sink of cold water
- C.
On the counter
- D.
In the microwave on defrost
Correct Answer
C. On the counterExplanation
Thawing frozen food on the counter is an improper way because it allows the food to sit at room temperature for an extended period of time, creating a favorable environment for bacterial growth. This can lead to foodborne illnesses. Thawing in the refrigerator or in a sink of cold water is the proper way as it allows for a controlled and gradual thawing process, minimizing the risk of bacterial growth. Thawing in the microwave on defrost is also a safe and efficient method, as long as the food is cooked immediately after thawing.Rate this question:
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- 21.
Which of the following is NOT microwave safe?
- A.
Glass plate with grilled chicken
- B.
Paper plate with pizza
- C.
Bowl of chili covered with aluminum
- D.
Ceramic cup of cocoa
Correct Answer
C. Bowl of chili covered with aluminumExplanation
The bowl of chili covered with aluminum is not microwave safe because aluminum can cause sparks and fire in the microwave. Metal objects should not be used in the microwave as they can create a dangerous situation. The other options, such as the glass plate with grilled chicken, paper plate with pizza, and ceramic cup of cocoa, are all microwave safe materials.Rate this question:
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- 22.
What is the correct way to measure liquids?
- A.
Look at the dry measuring cup at eye level and check the meniscus
- B.
Look at the measuring cup at eye level and scrape the excess off the top
- C.
Measure in the ingredients and scrape the excess off the top
- D.
Look at the liquid measuring cup at eye level and check meniscus
Correct Answer
D. Look at the liquid measuring cup at eye level and check meniscusExplanation
The correct way to measure liquids is to look at the liquid measuring cup at eye level and check the meniscus. The meniscus is the curve that forms at the top of the liquid in a container due to surface tension. By checking the meniscus at eye level, you can accurately measure the volume of the liquid. This method ensures precision in measuring liquids and is commonly used in cooking and laboratory settings.Rate this question:
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- 23.
Which of the following ingredients should be packed into a drey measuring cup?
- A.
Flour
- B.
Powdered sugar
- C.
Brown sugar
- D.
Oil
Correct Answer
C. Brown sugarExplanation
Brown sugar should be packed into a measuring cup because it is a moist ingredient and does not settle uniformly. Packing the brown sugar ensures that the correct amount is measured and helps to maintain consistency in recipes.Rate this question:
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- 24.
A standard recipe is written:
- A.
Ingredients first and then directions
- B.
Directions first and then ingredients
- C.
Directions and ingredients written together in 1 paragraph
- D.
Directions written with an action word at the beginning of each sentence
Correct Answer
A. Ingredients first and then directionsExplanation
The correct answer is "ingredients first and then directions." In a standard recipe, it is common practice to list the ingredients first, followed by the directions. This format allows the reader to easily identify and gather the necessary ingredients before proceeding with the cooking instructions. By organizing the recipe in this manner, it ensures that the reader can follow the steps smoothly and prepare the dish accurately.Rate this question:
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- 25.
What is the yield of a recipe?
- A.
How long it takes to cook
- B.
How many servings it will make
- C.
When you should slow down
- D.
When to take breaks
Correct Answer
B. How many servings it will makeExplanation
The yield of a recipe refers to the number of servings it will make. This indicates the quantity of food that the recipe will produce, allowing the cook to plan accordingly and adjust the ingredients if needed. Knowing the yield is important for meal planning, portion control, and ensuring that there is enough food for everyone.Rate this question:
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- 26.
Which of the following is listed from smallest to largest?
- A.
Dice, chop, mince, cube
- B.
Mince, cube, chop, dice
- C.
Dice, chop, dice, mince
- D.
Mince, dice, cube, chop
Correct Answer
D. Mince, dice, cube, chopExplanation
The correct answer is "mince, dice, cube, chop." This is the correct order from smallest to largest because mince refers to finely chopped or ground meat, which is smaller than diced meat. Dice refers to cutting food into small cube-like pieces, which is smaller than cubed meat. Finally, chop refers to cutting food into larger, irregular pieces, making it the largest option listed.Rate this question:
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- 27.
Which of the following means to cook in a small amount of fat?
- A.
Season
- B.
Saute
- C.
Simmer
- D.
Boil
Correct Answer
B. SauteExplanation
Saute means to cook food quickly in a small amount of fat over high heat. This cooking method involves tossing and stirring the food continuously to ensure even cooking and browning. It is commonly used for vegetables, meat, and seafood, resulting in a flavorful and slightly crispy texture. Simmering involves cooking in liquid at a low temperature, boiling means cooking in a large amount of boiling liquid, and seasoning refers to adding salt, herbs, or spices to enhance the flavor of the dish.Rate this question:
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- 28.
To mix using a circular motion going round & round until blended is called?
- A.
Whip
- B.
Cream
- C.
Blend
- D.
Stir
Correct Answer
D. StirExplanation
Stirring involves mixing ingredients using a circular motion, going round and round until they are blended together. This technique is commonly used in cooking and baking to combine ingredients evenly without incorporating air, as opposed to whipping which introduces air into the mixture.Rate this question:
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- 29.
What is the line called that you should look for when measuring liquids?
- A.
Water line
- B.
Curve line
- C.
Meniscus
- D.
Solute
Correct Answer
C. MeniscusExplanation
The correct answer is meniscus. When measuring liquids, it is important to look for the meniscus, which is the curved line at the top of the liquid in a container. This line indicates the accurate measurement of the liquid as it accounts for surface tension. By aligning the measurement with the bottom of the meniscus, you can ensure an accurate reading.Rate this question:
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- 30.
What is the purpose of using a silicone whisk or spatula?
- A.
Because it is easier to stir
- B.
So it doesn't scratch the pan
- C.
So the product doesn't stick
- D.
Both b & c
Correct Answer
D. Both b & cExplanation
A silicone whisk or spatula is used for two purposes: to prevent scratching the pan and to prevent the product from sticking. Silicone utensils are non-abrasive and gentle on the surface of the pan, making them ideal for use with non-stick cookware. Additionally, the silicone material has non-stick properties, which helps in preventing food from sticking to the utensil. Therefore, the correct answer is both b & c.Rate this question:
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- 31.
What kitchen tool/utensil do we use to "cut in"?.
- A.
Wooden spoon
- B.
Pastry cutter
- C.
Spatula
- D.
Sifter
Correct Answer
B. Pastry cutterExplanation
A pastry cutter is a kitchen tool/utensil that is used to "cut in" ingredients such as butter or shortening into flour, typically when making pastry dough or crumb toppings. It has multiple blades or wires that are used to cut the solid fat into small pieces, distributing it evenly throughout the flour. This helps to create a crumbly texture and incorporate the fat into the dough or mixture effectively. A wooden spoon, spatula, or sifter are not typically used for this specific purpose.Rate this question:
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- 32.
If you were rolling cookie dough on a counter top and the dough was sticking, what piece of equioment coud you use to remove the cookie dough?
- A.
Pastry cutter
- B.
Rolling pin
- C.
Spatula
- D.
Pastry scraper
Correct Answer
D. Pastry scraperExplanation
A pastry scraper would be the most suitable equipment to remove the sticking cookie dough from the counter top. Its flat, wide, and flexible blade allows for easy scraping and lifting of the dough without damaging the surface. The sharp edge helps to separate the dough from the counter top, ensuring it can be easily transferred to another surface or baking sheet. A rolling pin is used to flatten the dough, not to remove it, while a pastry cutter is used to cut the dough into desired shapes. A spatula may not be as effective in removing sticky dough as it is typically used for lifting and flipping.Rate this question:
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- 33.
A recipe for brownies yields 12 brownies. However, you want to make 48 brownies. What number do you multiply all of your ingredients by?
- A.
2
- B.
3
- C.
4
- D.
5
Correct Answer
C. 4Explanation
To make 48 brownies instead of 12, you need to increase the quantity of ingredients. By multiplying all the ingredients by 4, you will have enough to make 48 brownies.Rate this question:
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- 34.
___________tsp=1 Tbsp?
- A.
1
- B.
1.5
- C.
3
- D.
4
Correct Answer
C. 3Explanation
The conversion factor between teaspoons (tsp) and tablespoons (Tbsp) is 3. Therefore, 1 Tbsp is equal to 3 tsp.Rate this question:
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- 35.
3 cups =_______oz.
- A.
8
- B.
16
- C.
24
- D.
32
Correct Answer
C. 24Explanation
To convert cups to ounces, we need to know that 1 cup is equal to 8 fluid ounces. Therefore, if we have 3 cups, we can multiply 3 by 8 to get the equivalent in ounces, which is 24.Rate this question:
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- 36.
1 pint=____________ cups.
- A.
2
- B.
4
- C.
6
- D.
8
Correct Answer
A. 2Explanation
There are 2 cups in 1 pint.Rate this question:
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- 37.
1/2 cup= _________ Tbsp
- A.
4
- B.
12
- C.
16
- D.
8
Correct Answer
D. 8Explanation
The correct answer is 8 because there are 16 tablespoons in 1 cup, and since 1/2 cup is half of 1 cup, it would be half of 16, which equals 8 tablespoons.Rate this question:
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- 38.
Which of the following does bacteria need to grow?
- A.
Moisture
- B.
Oxygen
- C.
Temp. between 40-140
- D.
All of the above
Correct Answer
D. All of the aboveExplanation
Bacteria require moisture, oxygen, and a temperature between 40-140 degrees Fahrenheit in order to grow. Moisture provides the necessary environment for bacteria to thrive, while oxygen is essential for their metabolic processes. Additionally, the temperature range mentioned is optimal for bacterial growth, as it allows them to reproduce and multiply more rapidly. Therefore, all of these factors are necessary for bacteria to grow.Rate this question:
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- 39.
Look at the ingredients on the following Biscuit recipe. Biscuits: 2 1/2 cups Bisquick 4 Tbsp cold butter 1 heaping cup of grated cheddar cheese 3/4 cup cold whole milk 1/4 tsp garlic powder The origional recipe yields 1 dozen bisquits. If we were changing this recipe to yield 60 bisquits, how much cold milk would we use?
- A.
4
- B.
2 1/2 cups
- C.
3 3/4 cups
- D.
3 1/2 cups
Correct Answer
C. 3 3/4 cupsExplanation
The original recipe yields 1 dozen biscuits, which is equivalent to 12 biscuits. To change the recipe to yield 60 biscuits, we need to multiply the ingredients by a factor of 60/12, which is 5. Therefore, we would use 5 times the amount of cold milk stated in the original recipe, which is 3/4 cup. Multiplying 3/4 cup by 5 gives us 3 3/4 cups of cold milk.Rate this question:
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- 40.
Look at the ingredients on the following Cookie Recipe: Chocolate Chip Cookies: 1 cup butter, softened 1 cup white sugar 1 cup packed brown sugar 2 eggs 2 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 2 cups semisweet chocolate chips The origional recipe yields 24 servings. If we wanted to make 144 cookies, how much salt would we use?
- A.
3 Tbsp
- B.
2 tsp
- C.
1 Tbsp
- D.
1 1/2 tsp
Correct Answer
C. 1 TbspExplanation
To find the amount of salt needed to make 144 cookies, we need to determine the ratio of salt to the number of cookies. The original recipe yields 24 cookies, so we can set up a proportion: 24 cookies is to 1/2 tsp of salt as 144 cookies is to x. Solving for x, we find that x is equal to 1 Tbsp. Therefore, to make 144 cookies, we would need 1 Tbsp of salt.Rate this question:
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- 41.
To cut fat into dry ingredients until mixture is in very small pieces.
- A.
Cut in
- B.
Simmer
- C.
Boil
- D.
Chop
Correct Answer
A. Cut inExplanation
To "cut in" means to incorporate solid fat, such as butter or shortening, into dry ingredients, typically using a pastry cutter or two knives. This process is done until the mixture resembles coarse crumbs or small pieces. It is commonly used in baking recipes, such as making pie crusts or biscuits, to create a flaky texture.Rate this question:
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- 42.
To manipulate dough by pushing and rolling with the heel of the hand.
- A.
Saute
- B.
Bake
- C.
Knead
- D.
Mince
Correct Answer
C. KneadExplanation
Kneading is the correct answer because it involves manipulating dough by pushing and rolling with the heel of the hand. This technique is commonly used in baking to develop gluten in the dough, which gives it elasticity and structure. Sauteing involves cooking food quickly in a small amount of oil or fat, baking is the process of cooking food in an oven using dry heat, and mincing is the act of chopping food into very small pieces.Rate this question:
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- 43.
To cut into irregulary shaped pieces.
- A.
Mince
- B.
Cut in
- C.
Knead
- D.
Chop
Correct Answer
D. ChopExplanation
Chop is the correct answer because it means to cut into irregularly shaped pieces. Mince refers to cutting food into very small pieces, cut in means to insert or mix ingredients into another substance, and knead means to work dough or clay by pressing, folding, and stretching it. Therefore, chop is the most appropriate term for cutting food into irregular shapes.Rate this question:
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- 44.
The smallest cutting technique. Less than 1/4 inch thick.
- A.
Chop
- B.
Dice
- C.
Mince
- D.
Cube
Correct Answer
C. MinceExplanation
Mincing is the smallest cutting technique among the options provided. It involves finely chopping food into very small, uniform pieces, usually less than 1/4 inch thick. This technique is commonly used for ingredients like garlic, onions, or herbs, where a finer texture is desired. Mincing helps to evenly distribute the flavor throughout the dish and ensures that the ingredients cook quickly and evenly.Rate this question:
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- 45.
To cook inan oven or oven type appliance covered or uncovered with dry heat.
- A.
Bake
- B.
Saute
- C.
Simmer
- D.
Boil
Correct Answer
A. BakeExplanation
Bake is the correct answer because it refers to the cooking method of using dry heat in an oven or oven-type appliance. This method typically involves cooking food uncovered and allows for the browning and caramelization of the outer surface while cooking the inside. Saute, simmer, and boil do not involve dry heat or the use of an oven, making them incorrect choices.Rate this question:
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- 46.
To cook gently in hot liquid below the boiling point.
- A.
Boil
- B.
Simmer
- C.
Stew
- D.
Bake
Correct Answer
B. SimmerExplanation
Simmering is the process of cooking food gently in hot liquid just below the boiling point. It involves maintaining a low, steady heat to cook the food slowly and evenly. This method is commonly used for soups, stews, sauces, and delicate ingredients that require gentle cooking. Unlike boiling, simmering prevents the food from becoming overcooked or breaking apart. Stewing, on the other hand, involves cooking food in liquid for a longer period of time, usually with larger pieces of meat or vegetables, while baking refers to cooking food in an oven using dry heat.Rate this question:
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- 47.
To soak in liquid, usually water, in which bubbles rise and break continuously with dry heat.
- A.
Bake
- B.
Boil
- C.
Simmer
- D.
Saute
Correct Answer
B. BoilExplanation
Boiling is the process of heating a liquid, usually water, to its boiling point where bubbles rise and break continuously. It involves the conversion of liquid into vapor due to the heat applied. This process is commonly used in cooking to prepare various dishes such as pasta, rice, and vegetables.Rate this question:
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- 48.
To cook over direct heat and uncovered in a small amount of fat, butter, or oil.
- A.
Simmer
- B.
Bake
- C.
Boil
- D.
Saute
Correct Answer
D. SauteExplanation
Sauteing is a cooking method that involves cooking food over direct heat and uncovered in a small amount of fat, butter, or oil. It is typically done in a shallow pan or skillet, and the high heat allows for quick cooking while retaining the natural flavors and textures of the ingredients. This technique is commonly used to cook vegetables, meat, or seafood, and results in a delicious, lightly browned and flavorful dish.Rate this question:
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Mar 21, 2023Quiz Edited by
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Dec 17, 2012Quiz Created by
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